Ask the butcher to cut the meat into regular-sized, smallish
pieces without removing the bone. Season the meat, peel the
onions and carrots, slice two of the onions finely and stick
the clove in the other one. Slice the carrots, peel and crush
2 cloves of garlic.
Heat 40 gr butter in a deep braising pan, add half the sliced
onions, the carrots and the lamb pieces. Cook till well browned,
stirring now and then with a wooden spoon.
Melt another 40 gr butter in a heavy-bottomed casserole, add
the fresh Tarbais Beans, the crushed garlic, the bouquet
garni and the clove-studded onion. Cover and “sweat” the haricots
for 20 minutes on the lowest possible heat, stirring occasionally
with a wooden spoon so that they don’t stick.
When the lamb is well-browned, cover it with the stock and bring
to the boil.
Pour the lamb and the stock into the casserole dish : the stock
should cover the haricots (if necessary add a little extra stock
or hot water). Cover and cook on a very low light for 1 hr 20
mins. Season halfway through the cooking time. Peel and finely
chop the shallots, remaining garlic and the parsley. Cut the
rest of the butter into small pieces and work it with a spatula
to soften it; blend it with the shallots and herbs.
Just before serving, stir the herb butter into the casserole
on a low heat. Pour it into soup plates and serve piping hot...
Bon appetit !